Easy Peppermint Bark Recipe
This Easy Peppermint Bark Recipe is a simple, festive holiday treat made with chocolate, peppermint, and candy canes, perfect for gifts or parties!
Servings: 30 servings
Calories: 88kcal
Ingredients
- 4 candy canes crushed
- 16 oz white baking chocolate bar high quality
- 16 oz semi-sweet baking chocolate bar high quality
- ½ teaspoon peppermint extract
- 1 teaspoon vegetable oil or coconut oil divided
Instructions
- Line a baking sheet with non-stick foil or parchment paper.
- Turn your microwave to 50% power and microwave the semi-sweet chocolate and a ½ teaspoon oil in 30-second intervals, stirring after each interval, until smooth. When the chocolate is fully melted, add in the peppermint extract and stir until combined. This took about 2 minutes total.16 oz semi-sweet baking chocolate bar, 1 teaspoon vegetable oil or coconut oil, ½ teaspoon peppermint extract
- Pour chocolate onto a lined baking sheet and use a rubber spatula/offset spatula to smooth it out into an even layer. Place the pan in the refrigerator for 5-7 minutes or until the chocolate is almost set.
- Turn your microwave to 50% power and microwave the white chocolate and remaining ½ teaspoon oil in 30-second intervals, stirring after each interval, until smooth.16 oz white baking chocolate bar, 1 teaspoon vegetable oil or coconut oil
- Then carefully spread white chocolate into an even layer over the semi-sweet chocolate. Sprinkle with crushed candy canes and refrigerate until hardened, 30-60 minutes.4 candy canes
- Once completely set, peel away the parchment paper. Then, using a sharp knife, cut it into bite-sized pieces or break it by hand.
Video
Notes
Tips and Tricks
- High Quality Chocolate: Ghirardelli, Guittard, or Baker's baking chocolate is what I recommend and can be found in the baking aisle of the grocery store. I don't recommend chocolate chips or candy melts, but almond bark can be used in a pinch.
- Variations: You can make just white chocolate peppermint bark or just semi-sweet chocolate bark- don't layer the two chocolates. Add nuts, sprinkles, or M&Ms as fun toppings.
- Layers: If you let the semi-sweet layer set up too much before adding the white chocolate, it might cause the two layers to separate when cutting.
- Storage: Store peppermint bark in an airtight container in the refrigerator for up to 3 weeks.
Nutrition
Calories: 88kcal | Carbohydrates: 8g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 2mg | Potassium: 86mg | Fiber: 1g | Sugar: 6g | Vitamin A: 8IU | Calcium: 9mg | Iron: 1mg